Cherry and almond loaf
- June 2005
- Serves 10
- Takes 20 mins to make and 50 min to bake
This delectable cherry and almond loaf cake is an old-school afternoon treat that’s just begging to be enjoyed with a cup of tea. It will keep in a cake tin for up to a week or can be frozen in slices for whenever you need something sweet.
For another classic loaf cake, try James Martin’s lemon drizzle cake recipe.
- 22.1g (9.2g saturated)
- 47.9g (36.5g sugar)
- 150g spreadable butter, at room temperature, plus extra to grease
- 150g glacé cherries, washed, dried and quartered
- 125g natural coloured almond paste, cut into 1cm cubes
- 150g self-raising flour
- 150g golden caster sugar
- 3 medium eggs, beaten
- 75g ground almonds
- Zest and juice of 1 small lemon
- 25g flaked almonds
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a 900g loaf tin and line with baking paper.
- Mix the cherries and almond paste with a tablespoon of flour to lightly coat. Set aside. Put the butter, caster sugar, eggs, ground almonds, remaining flour, lemon zest and juice in a large mixing bowl. Beat with a wooden spoon until just smooth. Fold in the cherries and almond paste.
- Spoon into the loaf tin, level the surface and sprinkle with flaked almonds. Bake for 50 minutes in the oven, or until a skewer inserted into the centre comes out clean. Turn out to cool on a wire rack.
Leave out the almond paste if you prefer a plainer cake, and feel free to use undyed cherries or a mix of dried cranberries, blueberries and cherries.
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